parkstone at lds.co.uk wrote:
>During alcoholic fermentation, yeast metabolises glucose to form ethanol
>and carbon dioxide using a metabolic pathway consisting of a number of
>enzymes. By making the assumption that the yeast cell is a single
>catalytic reactant, glucose (as a control), mannose, galactose and
>fructose will be added separately to yeast solution.
Catalysts don’t generally multiply, & you made no mention of hops!
Looks like the resulting beverage will be as yummy as Coors.
Sorry abot the smart-assed answer. My morning caffeine is to blame.
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Bread is solid Beer.
Real e-mail address *&>>@>>>jworkman at erinet.com<<<@<<&*
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